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Old 08-27-2011, 07:11 PM   #1
cg17
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Default London Porter...is it stuck?

I brewed a porter three weeks ago and it appears that my FG is not getting down to where it should be. I had an OG of 1.057 and its been stuck at 1.023 for a week. Should I bottle it if it stays at this gravity or should I repitch? I used the London ESB yeast, no starter (its a 4 gallon batch)


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Old 08-27-2011, 07:27 PM   #2
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Post your recipe and method to get a better idea of what could be wrong. The first and easiest thing you can do is bring it up to around 70-72 degrees and gently swirl to rouse the yeast.


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Old 08-27-2011, 07:32 PM   #3
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BIAB

Mash at 154 degrees


6.00 lb Pale Malt (2 Row) UK
1.25 lb Brown Malt (65.0 SRM)
0.75 lb Caramel/Crystal Malt - 60L (60.0 SRM)
0.63 lb Chocolate Malt (450.0 SRM)
1.06 oz Fuggles [4.50 %] (60 min)
0.54 oz Fuggles [4.50 %] (15 min)
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale

Ferment @ 62 degrees (I know, it seems low but the recipe is from the BYO mag and that was the temp given.)
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Old 08-27-2011, 07:46 PM   #4
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Quote:
Originally Posted by cg17 View Post
I brewed a porter three weeks ago and it appears that my FG is not getting down to where it should be. I had an OG of 1.057 and its been stuck at 1.023 for a week. Should I bottle it if it stays at this gravity or should I repitch? I used the London ESB yeast, no starter (its a 4 gallon batch)
Sounds right where it should be, I would bottle it.

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Old 08-27-2011, 07:59 PM   #5
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Its not stuck, its finished. Enjoy
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Old 08-28-2011, 12:40 AM   #6
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+1 it probably is done. Your mash may have gotten a couple of degrees higher for a while and left more unfermentables than usual.
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Old 08-28-2011, 01:04 AM   #7
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I don't think it's done yet. 1968 should give much better than 59% attenuation.
Warm it up a few degrees and give it a gentle stir or swirl to rouse the yeast, then check the gravity after another 3 - 4 days.

-a.
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Old 08-28-2011, 01:51 AM   #8
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Quote:
Originally Posted by ajf View Post
I don't think it's done yet. 1968 should give much better than 59% attenuation.
Warm it up a few degrees and give it a gentle stir or swirl to rouse the yeast, then check the gravity after another 3 - 4 days.

-a.
+1. 60% is never done, unless you have done something wrong.
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Old 08-28-2011, 01:56 AM   #9
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Wyeast #1968 temperature range is 64-72F, fermenting below that range can be why you're not getting better attenuation. Get it up into the range (~68F should be good) and hold it there for a week or so. Then check to see what the SG reading is.

BTW, I would never trust magazine articles, or recipes, to post up the correct information when concerning yeast. I would always check against the manufacturer's listing.
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Old 08-29-2011, 05:47 PM   #10
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Quote:
Originally Posted by ajf View Post
I don't think it's done yet. 1968 should give much better than 59% attenuation.
Warm it up a few degrees and give it a gentle stir or swirl to rouse the yeast, then check the gravity after another 3 - 4 days.

-a.
I don't know how you are calculating attenuation but he has
about 15 points of mostly unfermentables in his specialty malts,
leaving about 8 from the pale malt, which sounds right to me
for 6lbs in a 4 gallon batch.

Ray


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